Spanokopita

Spincach filo pie

A taste of Holidays and sunshine, pour the retsina and sit out in the sunshine and enjoy this light yet full of flavour pie either hot or cold, perfect for a lunch or picnic and a great way to impress your friends

Serves

US|Metric

ingredients

2 gloves garlic crushed
500 g spinach (frozen)
2 Finley diced medium onions
Pinch nutmeg
200 g feta cheese
250 g tub if ricotta
1 beaten egg
1 packet of ready made filo pastry

Spanokopita

Spincach filo pie

Set the oven to 200°C/Gas Mark 6.
Arrange a sheet of filo pastry in the flan ring on the lined baking sheet. Brush with oil and repeat with 4 more sheets of filo, to cover the base and sides of the ring, trimming off any excess. Bake for 10 mins until pale golden.
Meanwhile, heat 1 tbsp oil in a frying pan, add the onion and fry gently for 3 mins, and then add the garlic.
Put the frozen spinach in a bowl and microwave on High for 5 mins. Drain through a sieve, pressing out excess liquid, and then return it to the bowl.
Add the onion and garlic to the spinach and mix in the ricotta cheese, beaten egg, nutmeg, seasoning and Feta cheese. Spoon the mixture into the baked filo pastry case.
Brush oil on the remaining 4 sheets of filo and crumple them on top of the spinach filling, pressing edges into the sides. Scatter pine nuts over the top. Bake for 30-40 mins, until the pastry is golden. Cover the top loosely with foil if it’s browning too much.
leave to cool slight before taking out of the tin and serving
I have served mine with Grilled baby gem lettuce and tomato